If you ask me what my favorite type of bread to bake is, I won’t tell you.
It’s like deciding which of my imaginary children is my favorite. It’s a “Sophie’s Choice”-type situation (though with far less drama and obnoxious bawling on my end. But gah, the emotions! Meryl Streep!).
But if you persist long enough, or just finish reading this sentence, I would tell you that this Triple Chocolate Chip Challah is high on the list (I won’t tell you how high, lest it hurt the brioche’s or rye bread’s feelings).
What I love about challah is 1) well, one, the name, duh. I can’t help but yell, “Holla!” every time I make this bread. The husband loves it when I make challah. 2) It’s ridiculously easy to make and looks so purdy. 3) It tastes great with just about anything: egg sandwiches, French toast, peanut butter and jelly, bread pudding, etc.
Of course, this particular sweet version of the loaf – studded with not one, not two, but THREE different types of chocolate chips – doesn’t taste all that good with egg sandwiches, but it does make a mean batch of French toast. And peanut butter and jelly sandwiches. And Nutella and marshmallow fluff sandwiches. Just saying.
When I first baked this bread, me and my super awesome math skills (read: NOT) made one gigantic loaf that practically ate my oven, so I’ve divided the recipe into two loaves for you, which will still yield quite a bit of bread. So if you’re skeptical about whether you’ll like this recipe or aren’t sure if you’ll have the stamina to finish off two loaves, you can halve the recipe.
But if you’re also feeling that way, I’d question your sanity. Because I just got done telling you how amazing this loaf is and that it’s filled with chocolate. CHOCOLATE.
Not that I’m particularly partial to this bread or anything.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!